First Fermentation

The First Fermentation in Sparkling Wine Production

Enzymes from yeast cells convert the natural sugars of the grape into alcohol and carbon dioxide. The carbon dioxide is allowed to escape at this point.

The fermentation continues until all of the sugar is converted and a dry white wine is produced. The result is a light, still wine known as the “base wine.” It is very acidic, has low alcohol, and does not taste balanced.

The vast majority of sparkling wines undergo their first alcoholic fermentation in stainless steel tanks. This initial fermentation usually takes about three weeks and produces a very tart, light wine.